Pineapple Scotch Bonnet Coconut Shrimp
30 minServes 4350K SHU
Coconut and scotch bonnet were made for each other, one cools while the other builds. The dip is barely a recipe, just the Pineapple Scotch Bonnet Hot Sauce loosened with a little honey and lime so it clings to the crust. Fry hot, drain well, eat standing up. Florida-made, faith-rooted heat.
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Ingredients
- $12
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Method
- 1Mix the coconut and panko in a shallow dish. Set out the flour and beaten eggs alongside.
- 2Dredge each shrimp in flour, then egg, then press firmly into the coconut mix.
- 3Heat 2 inches of oil to 350F and fry in batches for 2 to 3 minutes until deep gold, turning once. Drain on a rack.
- 4Stir the Pineapple Scotch Bonnet Hot Sauce with the honey and lime juice for the dip.
- 5Serve hot with the dip and lime wedges.
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Featuring
Pineapple Scotch Bonnet Hot SauceKeep it on the shelf: one box, every month.
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